Barbecue Pork-and-Coleslaw Hoagies

Barbecue Pork-and-Coleslaw Hoagies Recipe
These light and healthy pork hoagie sandwiches are great for picnics and tailgating. Making your own creamy slaw results in less fat and calories than a store–bought counterpart.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 398
Caloriesfromfat 23 %
Fat 10.2 g
Satfat 3.6 g
Monofat 4 g
Polyfat 1.7 g
Protein 34 g
Carbohydrate 45 g
Fiber 3.4 g
Cholesterol 88 mg
Iron 4.6 mg
Sodium 717 mg
Calcium 106 mg

Ingredients

1 (1-pound) pork tenderloin
1/2 cup spicy barbecue sauce (such as Kraft Spicy Cajun), divided
Cooking spray
2 1/2 cups packaged cabbage-and-carrot coleslaw
2 1/2 tablespoons low-fat sour cream
1 1/2 tablespoons light mayonnaise
1 1/2 teaspoons sugar
2 1/2 teaspoons prepared horseradish
4 (2 1/2-ounce) hoagie rolls with sesame seeds
Dill pickle slices (optional)

Preparation

Prepare broiler.

Trim fat from pork; cut pork in half lengthwise. Brush the pork with 3 tablespoons barbecue sauce. Place pork on a broiler pan coated with cooking spray, and broil for 15 minutes or until a thermometer registers 155° (slightly pink); turn pork occasionally. Cut into 1/4-inch-thick slices.

While pork is cooking, combine the coleslaw and the next 4 ingredients (coleslaw through horseradish) in a medium bowl; set aside.

Combine the pork and 3 tablespoons barbecue sauce. Brush cut sides of bread with 2 tablespoons barbecue sauce. Divide the pork evenly among bottom halves of rolls. Top each roll half with about 1/2 cup coleslaw and pickles (if desired); cover with roll tops.

Note: The pork can also be grilled. Place pork on a grill rack coated with cooking spray, and and grill 15 minutes or until thermometer registers 155' (slightly pink). turning pork occasionally.

September 2000
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